Ingredients
Equipment
Method
Caramelize the onions
- Melt the butter and olive oil in a large oven-safe skillet over medium heat, then add the onions, sugar, and salt. Stir to coat the onions and distribute the seasoning evenly, with the onions starting to soften right away.
- Cook the onions for 20 to 25 minutes, stirring occasionally, until deeply golden and caramelized, adding the garlic in the last 2 minutes. Keep the heat at medium so the fond darkens without burning.
Simmer the orzo casserole base
- Stir in the orzo and toast for 2 minutes, then add the shredded chicken and thyme. The orzo should smell lightly toasted and begin to pick up the onion flavors.
- Pour in the chicken broth and cream, bring to a simmer, then cover and cook for 8 to 10 minutes until the orzo is tender. Watch for gentle bubbling and an orzo texture that’s cooked through.
Finish with cheese and bake
- Stir in 1 cup of mozzarella and the Parmesan until melted and creamy. The mixture should look glossy and thickened from the cheese and cream.
- Preheat the oven to 375°F, top with the remaining mozzarella, and bake uncovered for 10 to 15 minutes until bubbly and golden. Look for browned melted cheese edges and active bubbling in the center.
Notes
For best flavor, slice onions evenly so they caramelize at the same rate. Store leftovers in the refrigerator up to 3 days; reheat gently in the microwave or a skillet until hot. Freezing isn’t recommended because creamy orzo can lose texture after thawing. For a lighter option, use half-and-half instead of heavy cream and consider reduced-fat mozzarella.